Summary

Ingredients

• 4 egg whites
• 300 g suar
• 150 g hazelnuts, round
• 200 g desiccated coconut
• Wafers, round

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Instructions

1. Beat the egg whites until stiff peaks form. Gradually add the sugar, 1 teaspoon at a time, while beating continuously for about 3-5 minutes.
2. Grind the hazelnuts finely. Mix the ground hazelnuts with the desiccated coconut, then fold the mixture into the egg whites until combined.
3. Place small spoonfuls of the mixture onto the round wafers and arrange them on a baking tray.
4. Bake at 150°C (300°F) for 15-20 minutes until the macaroons are golden brown.